Pages

Wednesday, July 18, 2012

Potato Chip Cookies (hey, don't judge until you try it!)

Potato chips are one of our guilty pleasures, at home. I'm pretty good about doling out (and limiting myself) to eating a small handful of chips, with a burger or a sandwich.

My husband, on the other hand, is a potato chip addict. The brand that he loves most is "Lay's" potato chips. If they're in plain sight, they're gone in no time at all.

When the June/July 2012 issue of Cook's Country Magazine arrived, I began to eagerly read through all the of the recipes. I paused at the Potato Chip Cookie recipe, and read the article, and it didn't tickle my visual taste buds. Potato chips? I then passed on to reading the rest of the recipes looking for something else to make. My husband spotted the recipe, and exclaimed that they sounded "terrific"!

Moi: "Really? You want me to make those?"Husband: "Yes!" "Please?"

How can I say no?

I had to buy baked potato chips, though. I don't buy them otherwise, because I don't like the way they taste. I mean, if I'm going to indulge in chips, I'm going to buy the real deal. I figured that Cook's Country had a reason for listing reduced-fat chips, so I added that ingredient to my shopping list. Cook's Country says, "It's a tough job, but somebody has to do it: We fearlessly ate many
batches of cookies baked with potato chips of every sort. In the end, we
preferred reduced-fat chips in this recipe. Because of the extra oil,
the edges of cookies made with ordinary fried chips get too dark before
the cookie is fully baked. Also, some testers detected a disagreeable
fried taste in cookies that were made with fried potato chips. "

The dough is rolled into balls, then flatted with a floured glass-- actually, I found that spraying the bottom of a glass with non-stick spray works best.

Bake at 350F for 10-13 minutes; cool and enjoy.

TASTING NOTES: The cookies are crispy, with a subtle balance of sweet and salty. These reminded me of "Pecan Sandies", because the pecan flavor is in the foreground of this cookie. I nibbled on one or two, but I wasn't as over-the-moon about them as my husband was. So, there you have it-- a cookie with an unusual ingredient, that got enthusiastic thumbs up. My husband is hinting around that he wouldn't mind my making them again, so I'd say that if you love potato chips, then these are the cookie for you.

A printable recipe card is at the end of this post.

BALL CANNING GIVEAWAY WINNER: A big thank you to all of you who entered to win a Ball Canning Discovery Kit. The winner is: Larry of "Big Dude's Eclectic Ramblings". Email me at foodiewife (at) gmail.com with your mailing address, so that Ball Canning can ship this off to you. Thanks, Ball, for sponsoring this giveaway!

Hey, I once made a similar cookie, but instead of using potato chips, I used crushed corn flakes. Two words: TRY IT. The cornflakes take on this caramelized, chewy, hint-of-corn taste and they become absolutely amazing. http://bakingbites.com/2007/09/cornflake-cookies/

I think these sound amazing - saw the Cook's Country recipe, too, and am glad to have your review. I want to try compost cookies, with pretzels, potato chips, and candy - basically whatever you have in your cupboards. The salty sweet thing makes great treats!

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

If you have any questions,or just want to say "hello", please feel free to email me: foodiewife@gmail.com

Join Me On Facebook

Please respect my photo's copyrights!

Please be courteous. Don't steal my content!

Unfortunately, I am finding that my photos are being copied and used on other blogs. This makes my otherwise cheerful personality, very unhappy.If you'd like to use one of my photographs, all you have to do is email me at foodiewife@gmail.com. Please, do not use my photographs to represent a recipe that isn't mine, and without linking it back to me. Failure to use my work without my permission is copyright infringement. Thank you!

Looking for a specific recipe? Start here:

Loading...

Subscribe via Email

Enter your email address:

Please start your Amazon shopping here. I receive a small commission, at no extra cost to you!

Perfect Potatoes Au Gratin

Italian Easter Ricotta Pie

Grab A Button

Do you "Pinterest"?

Privacy Policy

This policy is valid from 30 August 2014

This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

The compensation received will never influence the content, topics or posts made in this blog. All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

This blog does not contain any content which might present a conflict of interest.